Sol Grill Room & Lounge
7906 Main St Osoyoos BC V0H 1V3 · Restaurant - Food Service
16 inspections
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Foods in walk in freezer measured 17°C. Products were left inside for a significant time. Foods (meat, poultry, fish, etc.) were thrown out during inspection.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): No hot water available. Food premises must be supplied hot and cold running water. Dishwasher could not be used.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure there are sanitizer test strips available to monitor the concentration of sanitizer in use. Operator could not locate test strips during inspection. Ensure there are accurate (e.g. NSF certified) physical thermometers available in all cooling units.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher could not be operated during inspection. No hot water available to facility to aid with proper sanitation protocols. Facility cannot operate at this time.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Repair walk-in freezer. Ensure the walk-in freezer can maintain -18°C or below.
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Various junk/unused equipment in kitchen. Remove junk/equipment not in use from the premises (e.g. mixer, hot holding/buffet trolley, etc.). Storage room not assessed during inspection. Dispose of any unused equipment from this area as well.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Foods in prep cooler measured ~10°C or higher. Foods were discarded during inspection. Water was seen pooling inside of the unit as well. Do not store potentially hazardous foods in this prep cooler until it is repaired and able to maintain at least 4°C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Pest droppings found on floor along walls, behind equipment such as fridges, on carts, on shelves where dry goods are stored, and on cans - clean areas where droppings were found safely (see "Healthlink BC" resource). Deep cleaning is required and needs to be sustained to limit food debris available for mice. Ensure to thoroughly clean floors at the end of shifts and ensure garbage is taken out at the end of every shift. Pest proof containers are required for dry goods going forward. Operator noted "Orkin" pest control services building. Operator noted that Orkin comes in more than once a month at this time. Please provide the most recent pest control invoice. There appears to be gaps where the floor meets the wall in some areas in the kitchen (e.g. by orange door). Seal these holes (see Healthlink BC resource) and assess for other entry ways along walls and where pipes enter the floor (e.g. under the bar sink).
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Mechanical dishwasher was clogged and could not be used. Operator noted they were washing and sanitizing dishware in the two compartment sink in the mean time. Generally a three compartment sink is required for manual dishwashing. The two compartment method (wash and rinse in one compartment and sanitize in another) cannot be a replacement for a functional dishwasher in this premises. Some dishware may need to "pre-soak" in one of the compartments which will also take up space. Operator was asked to voluntarily close. Until a follow-up inspection occurred.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Water is pooling on the floor in the walk-in cooler. The majority of water is being caught in a bucket, please mop up water that spills on the floor and ensure proper piping/drainage is available going forward to prevent water from pooling on the floor. Water pooling at bottom of prep cooler. Please repair. Gasket seal on prep cooler is also loose, please repair it to maintain a solid seal. Build up of grease on wire shelving in prep cooler. Uncovered foods in chest freezer. Keep food covered to protect them from contamination in storage. Light bulb above shelf where food containers are stored does not appear to be shatterproof. Install a shatterproof bulb in this area.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Two compartment sink is not sufficient for warewashing operations in this type of facility.
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Foods in one fridge in kitchen measured around 8-10°C. Staff moved foods from fridge to walk-in cooler. Ensure fridge temperature logs stay in use for the season.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): See note on handwashing section.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine sanitizer test strips are available. Thermometers could not be located in walk-in cooler. Ensure functional thermometers are available in all units containing potentially hazardous foods.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): One freezer compartment measured~18°C. The manufacturer label for the products inside noted to keep the products frozen. Containers were completed thawed, they were soft/squishy to the touch or had rusted metal lids. Products were thrown out by staff during inspection. Ensure freezer unit is repaired if planning on being used again. Potentially hazardous foods should be stored at -18°C or colder.
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Clean build up of grease/food debris on racks in prep coolers and fridges and high touch surfaces such as handles for equipment. Some glasses were stored on rusted metal racks in a cooler in the bar area. Store glasses on clean materials. Clean and/or replace the rusted racks in this cooler. Pitchers of water are stored uncovered in a fridge at the front. Place a cover on pitchers (e.g. plastic wrap) to prevent debris from falling into them. Light bulb above shelf where food containers are stored does not appear to be shatterproof. Install a shatterproof bulb in this area. Ice in buckets is brought up from an ice machine and left at room temperature for a maximum of four hours (open hours are from 7am -11am) before being discarded. Note: Towel/cloth left at bottom of prep cooler. Please repair any clogged drains that may be causing water to pool inside the unit. Gasket seal on prep cooler is also loose, please repair it to maintain a solid seal.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Soap and paper towel dispenser in both the kitchen and the front of house were not stocked/working during inspection. Staff restocked/fixed the soap and paper towel dispenser in the kitchen during inspection. Ensure that hand washing stations are always stocked and accessible. Knobs/handles for handwashing sink cannot be used to turn on the water, water can only be turned on by opening a valve under the sink. This setup is not convenient for employee access. Staff noted a part is missing in order to use the taps on the sinks properly. If this part cannot be ordered replace the sink. This was temporarily fixed in the past. Ensure sink is fixed or replaced to be used as intended for convenient employee access as soon as reasonably possible. Staff noted bar area is rarely used at this time, however please ensure that the sink in this area is also stocked with soap and paper towels.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observation: White standing fridge (#1) across from grill area was reading high (~10°C). The temperature settings were adjusted and after some time the temperature inside the cooler measured 7°C. Fridge temperature logs from the morning suggested that the white standing fridge was able to hold appropriate temperatures. Corrective Action: Staff were asked to monitor the temperature of the fridge and to move the food in the fridge to a separate cooler if the temperature did not reach 4°C, however staff noted that the food would be moved to a separate cooling unit as a precaution. White standing fridge temperature will be assessed during follow-up inspection. Observation: Various sauces were left in prep cooler that was unplugged since the morning. Corrected During Inspection: Sauces were made from a product that was meant to be refrigerated. Sauces were thrown out during inspection.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: Chlorine test strips on site have expired. Corrective Action: Ensure non expired chlorine test strips are available on site to measure the concentration of sanitizers.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observation: Cutting boards attached to prep tables were being cleaned with soap and water but did not have a sanitization step. Corrected During Inspection: Operator/staff agreed to clean the cutting boards by first washing with soap and water, and then by using a bleach solution (100-200 ppm) to sanitize them. Let the bleach solution sit on the surface for 2 minutes before wiping. Notes: -1/2 to 1 teaspoon of household (unscented) bleach per 1 litre of water will provide a 100-200 ppm chlorine solution -Sanitizer bottle solution should be made fresh daily and tested using test strips
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observation: Food debris on floors under dishwasher area, cookline area, behind the prep cooler and fridges. Corrective Action: Clean food debris from these areas. Observation: Small cutting board in bar area had a lot of grooves/crevices. Corrective Action: Replace small cutting board. Observation: Some lights in kitchen were missing covers. Corrective Action: Install shatterproof bulbs or shatterproof covers where missing. Observation: Equipment (e.g. kitchen dishware/utensils) were not stored at least 6 inches off the floor. Staff noted that these items/equipment were not used on site. Equipment not required for operations must be removed from the premises. Corrective Action: Remove these items from the premises if they are not used. Items that are being used should not be stored on the floor. Note: Add cleaning the floors under/behind equipment to the cleaning checklist.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observation: knobs/handles for handwashing sink cannot be used to turn on the water, water can only be turned on by opening a valve under the sink. This setup is not convenient for employee access. Corrective Action: Ensure sink is fixed to allow the knobs/handles to be used as intended for convenient employee access.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Dishwasher sanitizer container empty, dishware not being sanitized. Chemical containers should be checked daily. Do not use dishwasher until sanitizer is corrected.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The dishwashing sink faucet has been replaced by a hose. The hose provides a cross connection to the drinking water supply and must be removed or shortened to 2 inches above the top of the sink.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Sandwich prep cooler inserts too warm - lid can not close because inserts are blocking it. Stand up refrigerator in the kitchen is too warm - this should be replaced with a commercial grade refrigeration unit designed for commercial settings. Remove and discard potentially hazardous foods from this unit and do not restock until temperature is compliant. Additional refrigeration is needed. All refrigeration units are overstuffed with food which can lead to cross contamination and improper cooling. Refrigeration units should be sized according to application - domestic refrigeration units are not designed for commerical settings.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Monitor dishwasher and cloth storage sanitizer concentrations.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer bucket supplying dishwasher was empty. Monitor chlorine sanitizer concentrations daily. Dish ware and cutlery must be rewashed and sanitized.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Additional refrigeration space is needed and must be capable of storing all foods in a sanitary manner and sized to support cooling of cooked foods.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Sliced ready to eat meat and cooked sausage stored at ambient temperature for hours. Food handler directed to discard food. Domestic fridge in cooking area is hovering just above required temperature. Adjust temperature and monitor. Recommend commercial grade refrigeration equipment in this setting.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer could not be detected in dishwasher - corrected at time of inspection. Monitor concentration daily. Prepare sanitizer solution for food contact surfaces and wiping cloths- and monitor concentration daily. Sanitizer bottles need to be clearly labelled with name of sanitizer and application - and must be suitable for kitchen and food contact surface use.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The food preparation table in the kitchen has been completely blocked by a stand up freezer.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator provided with guideline and template to assist with the development of a sanitation plan. Ensure staff are aware of chemical sanitizer use and preparation and application. methods and frequency.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Front bar fridge storing potentially hazardous foods was missing a thermometer at the time of inspection. Provide accurate internal thermometers for all refrigeration units in the premises to verify that they are able to maintain temperatures at or below 4C. At the time of inspection, units measured at or below 4C. Other units had working, accurate thermometers. Frozen items were being defrosted in the refrigerator at the time of inspection.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Sanitizer bottle (main kitchen) and vinegar bottle (bar - for polishing glasses after cleaning and sanitizing) were unlabelled at the time of inspection. Ensure that chemical solutions are labelled to prevent misuse, especially when they are stored in clear bottles.
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- F3.2 - Is the contact information the same?
- Observation(s): Change in operator: Sara Siewiertoka File will be updated.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): 1. Front bar handsink and servers station handsink were obstructed at the time of inspection. Ensure that the handsink is unobstructed at all times and is kept in a sanitary condition to facilitate easy access to proper handwashing. 2. Front bar handsink was missing paper towels and soap at the time of inspection. Ensure that handwashing stations are adequately stocked with single-use towels, soap and hot and cold running water with adequate pressure to facilitate proper handwashing.
- F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
5 infractions
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): 1. Operator did not wash hands as frequently as needed to prevent the contamination of food - CDI Food handlers must wash their hands as frequently as necessary to prevent the contamination of foods.
- F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B - Employees must exhibit cleanliness and good personal hygiene.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Dishwasher was not operational at the time of inspection. Operator stated that it will be fixed within the next week. Ensure that the dishwasher is fixed so that it can correctly carry out it's intended function. 2. Operator was using a manual method to wash dishware. Discussed method with operator. Operator was not utilizing correct manual dishwashing method (was creating a solution of bleach and soap). Do not mix sanitizer with soap as soap can interfere with the sanitizers efficacy. Use the following method: - Remove dirt, grime, and food debris - Wash with cleaners/soap and hot water - Rinse with clean water - Sanitize with an approved sanitizer solution (QUATS: 200 ppm, bleach: 100 ppm -> 1/2 tsp bleach per L of water) with a contact time of at least 2 minutes. Verify the concentration of the sanitizers with test strips. 3. There was a build up of debris (scaling) in the interior of the ice machine at the time of inspection. Regularly clean, sanitize, and maintain equipment to keep them in good working condition and to prevent the contamination of foods. 4. Ice scoop was being stored directly on top of the ice machine at the time of inspection. Keep the scoop in a clean (and sanitized) designated container to prevent contamination from occurring.
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Lightbulbs in the main processing area were exposed at the time of inspection. Ensure that light bulbs are protected by appropriate covers and/or shields to prevent contamination of foods.
- F2.4A - The operator must ensure that all food on the premises is protected from contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. There was a build-up of food debris, grease, and grime in the hard-to-reach areas (eg: behind, below, around equipment) at the time of inspection. Regularly clean and sanitize your premises to prevent the accumulation of food debris, as they can attract pests.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): 1. Handsink was obstructed at the time of inspection - CDI Ensure that the handsink is unobstructed at all times and is kept in a sanitary condition to facilitate easy access to proper handwashing.
- F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): One of the kitchen prep fridges was too warm. Operator turned up. Ensure that temperature drops to 4 C or less soon. If it doesn't move the perishable foods to another cooler until it is repaired.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): the dishwasher is not providing a sanitizing rinse
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): kitchen prep cooler at 18C discard perishables stop use of until repaired
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- 9.2 - Are there hand washing stations available?
- Observation(s): Hand washing sink at the serving station did not have paper towel. Corrected during inspection.
- 9.2 - Are there hand washing stations available?